Humans are exposed to dioxins in the environment. There is also accidental contamination or professional (occupational). About 90% of environmental exposure to CDD and CDF comes from food, especially those of animal origin (meat). Food contaminated by deposition of emissions that come from different sources (waste incineration, chemical production, etc.). On farms or in its vicinity and in the waterways.
What about the dioxin that has been deposited in the fatty tissue of humans?
Dioxins are very slowly metabolized in the body (many years) so to reduce exposure to these compounds contributes to lower risks. The best way for you to lower your levels of dioxin and risks is to reduce exposure and intake of dioxins. As dioxins are attached to the fat, reduce the consumption of fatty foods such as whole milk, butter, meat with high fat content is another important factor limiting intake of these substances. In the case of fish and birds to remove the skin is a good indication.
Are there established maximum levels for dioxin in food?
Yes, some regulations and European food, set limits of dioxin per gram of fat. The meaning of this indication is that the food that has the least amount of dioxins or ideally not contains them.